| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound French green beans, trimmed
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons minced fresh flat-leaf parsley
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts
- 2 1/2 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
- For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
- When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
Nutrition Facts
| Calories | 159 |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 3 milligrams |
| Sodium | 426 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3.5 grams |
| Sugar | 4 grams |
| Protein | 4 grams |
| Calories | 159 |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 3 milligrams |
| Sodium | 426 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3.5 grams |
| Sugar | 4 grams |
| Protein | 4 grams |
Reviews
I love this recipe! It’s on my Christmas Eve dinner menu. It’s super easy, can be made ahead and is packed with flavor. It is a great weeknight side dish as well.
Really easy and lots of flavor. Great thanksgiving side.
Yes! Very good.
Fantastic! The gremolata gives the green beans a kick that they definitely need. I had a hard time not eating half of them before dinner time. Lol
if I blanch/make it all ahead, can it just be served cold without the additional cooking? Wondering if it would travel a distance that way. Thanks for any input.
FLAVOR BOMB! Best green beans I ever made. Doubled for a party – Blanching ahead of time was genius for me once guests arrived it minimized my active cooking time.
This recipe is absolutely delicious. I did blanch the green beans the day ahead and it worked out perfectly. Highest praise – they were a favorite of a picky 18 month old and all the adults still loved them!
This went over fabulous at Thanksgiving. I typically do something a little heavier. Loved the fact you could prep beforehand and have it done in under 10 minutes!
Can you make a day ahead?
Wow! Terrific recipe, make just as directed. Hesitated initially given lemon zest and that ingredients go in at the end off the heat, but has given me new appreciation for the flavor combination and freshness lemon can bring without being overpowering. Guests love it, great and easy for dinner parties.